Mandu are richly filled patties from the Korean cuisine. Mandu’s are mostly filled with minced meat, tofu, green onions, garlic and ginger. The exact name of a mandu depends on the directions:
-       Baked or grilled:          Gunmandu (군만두)
-       Cooked:                       Mulmandu (물만두)
-       Steamed:                     Jjinmandu (찐만두)

 For perfect baked and steamed dumplings (approx. 16 pieces)

Ingredients
-       1 package gunmandu*
-       3-4 tablespoons oil*
-       3 tablespoon spy sauce*
-       1 teaspoon vinegar*
* Available at Oriental Webshop

Directions

Bake and steam
Put 1 tablespoon of oil in the pan, as soon as the oil is heated, place the dumplings in a round shape. Bake the dumplings on a medium heat for 1 minute. Then add 100 ml water and put the lid on it. Bake them for 6 minutes until the water evaporated. Remove the lid and bake the dumplings for another minute. A well-baked dumpling is soft on top and crispy at the bottom.

Dipping sauce
Mix the soy sauce and vinegar. Serve it with the mandu’s.

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